Shredded Oaxacan-style Chicken Picadillo stuffed poblano peppers, breaded in a fluffy egg batter and fried. A delicious dairy-free Chile Relleno Recipe! Check out the video and learn how to make this traditional Mexican dish at home.
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During the height of the pandemic lockdown a year or so ago (it all feels like a long drawn-out blur, let’s be honest) I had a bright and beautiful afternoon cooking virtually with Chef Rodolfo Castellanos Reyes of Restaurante Origen in Oaxaca City, Mexico thanks to my friends at Salt and Wind.
He made an authentic chile relleno recipe popular in Oaxaca, Chiles Rellenos de Picadillo; roasted poblano peppers filled with shredded chicken and pork, onions, garlic, raisins, and almonds then battered and fried until golden brown.
They were so delicious and so different than the cheese-filled ones I’ve made and enjoyed so many times. Another bonus? They’re dairy-free so those who experience tummy troubles with cheese can enjoy these chili rellenos too!
While I loved Chef Reyes version, I wanted to make them a bit easier and have switched up the filling a bit by using shredded rotisserie chicken instead of the chicken and pork combo plus adapted the spices to fit our family’s need to make everything just a little bit spicy. Ready to make them? Let’s go!
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Authentic Chile Relleno Recipe
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Poblano, Corn, and Queso Fresco Taquitos
What is Chile Relleno Batter Made Of?
I can’t deny the real star of this show is the sweet and savory Chicken Picadillo filling but no matter what you stuff your chiles rellenos with the batter remains the same.
The classic Chile relleno batter is made from egg whites whisked until they reach stiff peaks then the yolks are slowing whipped in to add richness. This egg mixture gets seasoned with salt and that is it, really simple.
Before being dipped in the batter the chiles are coated in a thin coating of seasoned flour. This helps the egg mixture stick to the chiles.
Ingredients To Make This Chile Relleno Recipe
- Poblano chiles. You can also use Hatch chiles or Anaheim peppers. Look for ones that have long, strong stems. This makes it much easier to slip them into the hot oil.
- 1 recipe Chicken Picadillo
- Large eggs
- Avocado oil or vegetable oil
- Flour
- Kosher salt
- Long toothpicks for holding the chiles together.
- 1 recipe Cilantro Cream Sauce. This is optional but so incredible with these chiles. Make the sauce and keep it warm before you start in on the peppers.
How To Make Them
step one
Char the poblanos. Place the poblano peppers over the open flame of a gas burner and cook, turning frequently, until the skin is blackened and charred on all sides. If you don’t have a gas stove you can also do this under the broiler in the oven.
step two
Steam chiles. Once chiles are done roasting, remove to a large bowl. Cover with plastic wrap and let steam until they are cool enough to handle.
step three
Peel the peppers. Using your fingers or a damp paper towel rub off all the charred skin. You don’t have to get every last bit but try to remove as much as possible. Be gentle so you don’t rip the chiles.
- Do you have to peel peppers for chili rellenos? No, you don’t have to, but the tough fibers of the outer layer of skin make for a less pleasant eating experience and if you char them properly first the burnt flavor can overwhelm the chiles if you don’t remove it.
step four
Remove the seeds. After the poblanos have been roasted and peeled, cut a slit down one side of the peppers with a sharp pairing knife. If there is already a rip in the poblano, use that spot to make the cut. Reach in and gently remove as many seeds as possible. Run chiles under water to remove any remaining skin and seeds.
step five
Stuff the peppers. Take each chile pepper and fill with 1/2 cup to 3/4 cup filling, depending on how large the chiles are. Thread a toothpick between the two sides to close in the filling.
step six
Separate the eggs. Make the batter by gently cracking the eggs into the bowl of a stand mixer, be careful not to break the yolks or you will have to start over. Also make sure the bowl is very clean before starting.
Using clean hands, gently lift the egg yolks out of the egg whites one at a time letting the whites fall between your fingers back into the bowl. Do not break the yolks. Place them in a separate small bowl.
step seven
Beat the egg whites. Using the whisk attachment whip the egg whites on high speed until stiff peaks form, about 3 minutes.
step eight
Add the yolks. Reduce the speed to medium and add the yolks one at a time, letting the first one blend in before adding the next. Whip in 1/2 teaspoon salt then turn off the mixer.
step nine
Flour the chiles. Before breading the poblanos, heat oil in a large frying pan over medium high heat. While the oil is heating (this will take a few minutes) place 1/2 cup flour in a shallow dish and season generously with salt. Coat each stuffed chile in flour.
step ten
Coat in batter. Once the oil is hot (it should read 350°F on a instant read thermometer or a wood chopstick should be immediately covered in bubbles when inserted in the oil), start coating each stuffed pepper.
Dip the poblanos one at a time in the egg mixture. I like to use a small rubber spatula to “paint” the batter onto the chiles until it sticks.
step eleven
Fry the peppers. Carefully slip the poblanos in the hot oil (I like to hold them by the stem if possible) and let fry on one side until crisp and golden brown, about 2 minutes. Only fry 2-3 peppers at a time, depending on the size of the pan. Make sure they have plenty of room.
Flip using a thin fish spatula and continue cooking until all sides are golden and the filling is warm, about 2-3 minutes per side or 8-10 minutes total. If the batter is browning too quickly, reduce the flame to medium heat.
step twelve
Serve. Remove from oil to a paper towel-lined baking sheet and let drain a minute or two then serve immediately with the warm Cilantro Cream Sauce (or your favorite salsa) spooned over the top.
What Is The Difference Between Chile Relleno and Chile Poblano?
All these terms can be confusing unless you are familiar with the Spanish language. Chile Relleno literally means “Stuffed Chile”. Anything relleno (pronounced rey-ehn-yo) is filled or stuffed with something whether that be melting cheese or in this case, chicken.
A Chile Poblano is the variety of chile pepper most commonly used to make chiles rellenos. They are sometimes confusingly labeled Pasilla peppers in the grocery store. You can also use other varieties of chiles including Anaheim peppers or Hatch chiles.
More Authentic Mexican Recipes To Try!
- How To Make Homemade Chorizo
- Easy Chamoy Sauce Recipe
- How To Doctor A Can of Beans
- Chicharrones de Harina
- Pickled Red Onions {Cebollas Curtidas}
- Carne Deshebrada {Shredded Beef for Tacos}
- Crock Pot Borracho Beans {Frijoles Borrachos}
You Should Make This Chile Relleno Recipe….Like Pronto
Are they time consuming? Yes but the better question is, are they amazing? Which is a whole-hearted absolutely! Let me know when you make them by snapping a pic and tagging me on Instagram@holajalapenoand#holajalapenoso I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating)! Also, sign up for myweekly newsletter, lots of good stuff there too!
Chicken Chiles Rellenos with Cilantro Cream Sauce
Yield: 4-6 servings
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Recipe adapted from Chef Rodolfo Castellanos
Shredded Oaxacan-style Chicken Picadillo stuffed poblano peppers, breaded in a fluffy egg batter and fried. A delicious dairy-free Chile Relleno Recipe! Check out the video and learn how to make this traditional Mexican dish at home.
Ingredients
- 6 large poblano peppers (try to find ones with a long stem, this makes them much easier to slip into the hot oil)
- 1 recipe Oaxacan Chicken Picadillo
- 4 large eggs
- 1/2 teaspoon kosher salt, plus more for seasoning
- 2 cups avocado oil
- 1/2 cup all purpose flour
- 1 recipe Cilantro Cream Sauce
- 6 long toothpicks for sealing the peppers
Instructions
- Char the poblanos. Place the poblano peppers over the open flame of a gas burner and cook, turning frequently, until the skin is blackened and charred on all sides. If you don't have a gas stove you can also do this under the broiler in the oven.
- Steam chiles. Once chiles are done roasting, remove to a large bowl. Cover with plastic wrap and let steam until they are cool enough to handle.
- Peel the peppers. Using your fingers or a damp paper towel rub off all the charred skin. You don't have to get every last bit of skin, but try to remove as much as possible. Be gentle so you don't rip the chiles.
- Remove the seeds. After the poblanos have been roasted and peeled, cut a slit down one side of the peppers with a sharp pairing knife. If there is already a rip in the poblano, use that spot to make the cut. Reach in and gently remove as many seeds as possible. Run chiles under water to remove any remaining skin and seeds.
- Stuff the peppers. Take each chile pepper and fill with 1/2 cup to 3/4 cup filling, depending on how large the chiles are. Push the filling around inside the poblano to fill in the top and sides with filling. Don't overstuff the two sides should easily come back together. Thread a toothpick between the two sides to close in the filling.
- Separate the eggs. Make the batter by gently cracking the eggs into the bowl of a stand mixer, be careful not to break the yolks or you will have to start over. Also make sure the bowl is very clean before starting. Using clean hands, gently lift the egg yolks out of the egg whites one at a time letting the whites fall between your fingers back into the bowl. Do not break the yolks. Place them in a separate small bowl.
- Beat the egg whites. Using the whisk attachment, whip the egg whites on high speed until stiff peaks form, about 3 minutes.
- Add the yolks. Reduce the speed to medium and add the yolks one at a time, letting the first one blend in before adding the next. Whip in the 1/2 teaspoon salt then turn off the mixer.
- Flour the chiles. Before breading the poblanos, heat oil in a large frying pan over medium high heat. While the oil is heating (this will take a few minutes) place flour in a shallow dish and season generously with salt. Coat each stuffed chile in flour.
- Coat in batter. Once the oil is hot (it should read 350°F on a instant read thermometer or a wood chopstick should be immediately covered in bubbles when inserted in the oil), start coating each stuffed pepper. Dip the poblanos one at a time in the egg mixture. I like to use a small rubber spatula to "paint" the batter onto the chiles until it sticks.
- Fry the peppers. Carefully slip the poblanos in the hot oil (hold them by the stem if possible) and let fry on one side until crisp and golden brown, about 2 minutes. Only fry 2-3 peppers at a time, depending on the size of the pan. Make sure they have plenty of room. Flip using a thin fish spatula and continue cooking until all sides are golden and the filling is warm, about 2-3 minutes per side or 8-10 minutes total. If the batter is browning too quickly, reduce the flame to medium heat. Repeat with remaining chiles.
- Serve. Remove from oil to a paper towel-lined baking sheet and let drain a minute or two then remove the toothpicks. Serve immediately with the warm Cilantro Cream Sauce (or your favorite salsa) spooned over the top.
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Nutrition Information:
Yield: 6Serving Size: 1
Amount Per Serving:Calories: 54Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 265mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 4g
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